Caramel-Apple Tartlets with Cinnamon-Rum Ice Cream

This tartlet is complex, but well
worth the effort. It sprang from the
mind of our bakery's apple-obsessed
chef, Eric Wolitzky (he is from the
apple heartland of upstate New York),
who was attempting to wring more
flavor from the traditional apple pie.
Were still huge fans of the classic, but
this versionwith its perfect ratio of
caramel to apple to buttery crust and
crunchy toppingis now our must have
apple dessert. At the bakery, we
put the tartlets out at noon, and they
are gone by 12:30 p.m., so we feel
fairly confident that people share
our new obsession.

Preparation

For crust:
Using electric mixer, beat butter and
sugar in medium bowl until blended. Beat
in egg. Add flour and salt and beat just until
incorporated. Gather dough into ball; flatten
into disk. Wrap in plastic and chill at least 1
hour. DO AHEAD: Can be made 1 day ahead.
Keep chilled.

Divide dough into 6 equal pieces.
Gather each piece into ball, then flatten
each slightly. Roll out each dough piece on
lightly floured surface to 4- to 41/2-inch round.
Press 1 dough round onto bottom and up
sides of 41/2-inch-diameter tartlet pan with
removable bottom. Pierce crust all over with
fork. Repeat with remaining dough rounds.
Freeze crusts 30 minutes.

Preheat oven to 375°F. Bake crusts until
golden brown and baked through, about
30 minutes. Cool crusts in pans on rack.
DO AHEAD: Can be made 1 day ahead. Store
airtight in pans at room temperature.

For caramel sauce:
Combine sugar and
1/4 cup water in heavy medium saucepan. Stir
over medium-low heat until sugar dissolves.
Increase heat and boil without stirring until
syrup is deep amber, occasionally brushing
down pan sides with wet pastry brush and
swirling pan, about 6 minutes. Remove
pan from heat. Add cream, then butter and
salt (mixture will bubble vigorously). Stir
until any caramel bits dissolve and sauce is
smooth. do ahead Can be made 1 day ahead.
Cover and chill. Rewarm over medium-low
heat until just pourable before using.
crumb topping / Blend flour, brown
sugar, and salt in processor. Add pecans and
blend until coarsely chopped. Add butter
and process just until small moist clumps
form. DO AHEAD: Can be made 1 day ahead.
Cover and chill.Rewarm over medium-low
heat until just pourable before using.

For crumb topping:
Blend flour, brown
sugar, and salt in processor. Add pecans and
blend until coarsely chopped. Add butter
and process just until small moist clumps
form. DO AHEAD: Can be made 1 day ahead.
Cover and chill.

For filling:
Whisk brown sugar and
cornstarch in bowl to blend. Melt butter in
large nonstick skillet over medium heat. Add
apple pieces and sauté until almost tender,
about 10 minutes. Add brown sugar mixture;
stir until sugar dissolves, then add next 3
ingredients. Simmer until juices are bubbling
and slightly thickened, about 5 minutes.
Remove from heat. Cool completely.

Preheat oven to 375°F. Arrange tartlet
pans with crusts on rimmed baking sheet.
Spoon 11/2 tablespoons caramel sauce into
each tartlet crust. Divide cooled apple filling
among crusts. Sprinkle crumb topping
evenly over each. Bake until apple filling is
bubbling and topping is crisp and golden,
25 to 30 minutes (juices may bubble over
rims of pans). Cool 5 minutes, then carefully
loosen tartlets from sides of pans with small
sharp knife and remove pan sides. Cool
tartlets 10 minutes, then place 1 warm tartlet
on each of 6 plates. Place scoop of cinnamon
ice cream alongside each and serve.

Recent Review

I loved this tart. I
made it for my
friends at work and
they thought it was
fantastic. I make a
new treat for them
every week and they
thought this was one
of the best!! The
crust was a little
hard but very tasty.
I used European
Butter. I also made
this in a 9" inch
tart pan.